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Best Slow Cooker Beef Stew With Mushrooms
COOKING ON THE RANCH.21Ingredients
7Hours
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Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. canola oil (Neutral oil, works well here.)
- 3 lb. beef chuck roast
- 1 chunk fat
- meat
- 1 tsp. black pepper
- 1 1/2 tsp. kosher salt (divided)
- 16 oz. white mushrooms (mushrooms, or Baby Bella. Quartered if large. Leave small mushrooms whole.)
- 1 1/2 cups sweet onion (Chopped or sliced)
- 3 medium carrots
- 1 parsnip
- 6 garlic cloves (smashed)
- 1 cup dry red wine
- 1 Tbsp. coriander seed
- 1 bunch flat leaf parsley
- 2 bay leaves
- 1 1/2 lb. red potatoes (small potatoes, or Yukon gold work well here. cut any larger potatoes in half.)
- 6 cups beef broth (I use three 14.5 cans and make up the small amount of difference with water.)
- 1 Tbsp. tomato paste (A generous tablespoon is even better here.)
- 2 Tbsp. all purpose flour
- 2 Tbsp. whole grain mustard
- 1 Tbsp. red wine vinegar
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